This is a fabulous bread to serve at a cookout; I love to present it along with juicy grilled steaks and some grilled corn on the cob.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
- 1 package active dry yeast
- 2 tablespoon sugar
- 1/4 cup warm water
- 3/4 cup milk, heated in saucepan
- 1/2 cup pesto
- 2 to 3 cups flour
- 1/2 teaspoon salt
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
- 1 tablespoon melted butter
Preparation:
Combine yeast, sugar, water, and milk in a small bowl; mix well and let stand until bubbly, about 10 minutes. In a large mixer bowl, combine 1 cup flour and the salt; add yeast mixture, pesto and sun dried tomatoes. Beat until combined, then beat at medium speed for 3 minutes. Add enough remaining flour to make a stiff dough.
Cover dough and let rise until doubled, about 30-40 minutes. Preheat oven to 375 degrees F. Heavily grease a 2 quart casserole dish with unsalted butter or solid shortening.
Stir down batter then pour into prepared pan. Let rise until doubled, about 25 minutes. Bake for 40-50 minutes or until deep golden brown. Remove from pan and brush with melted butter; cool on wire rack until warm before slicing.
